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RUM CAKE 
Cake:

1 Yellow Cake Mix
4 eggs
2 cups water (reduce to as little as 1 cup if too moist for your taste)
1/2 cup vegetable oil
1/2 cup coconut rum
1 package instant vanilla pudding mix

Rum Glaze:

1/2 cup butter
1 cup granulated sugar
1/4 cup water
1/2 cup coconut rum
1/8 tsp ground cinnamon

Preheat oven to 325°F.

Grease and flour a large cake pan. In a large bowl combine cake mix and pudding mix. Mix in eggs, water, vegetable oil, and 1/2 cup rum. Blend well.

Bake for 45 minutes to 1 hour (until the toothpick inserted into the pan comes out clean). Let stand for 10 minutes.

To prepare rum glaze, combine butter, 1/4 cup water, and sugar. Bring to a boil over medium heat. Turn heat down and continue to simmer 5 minutes while stirring.

Remove from heat and stir-in 1/2 cup rum and cinnamon. Brush glaze over top and sides of cake. Reserve a portion of glaze to drizzle over each slice before serving. Garnish with strawberry slice or mint leaf.

Submitted by: Jack Zimmerman
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